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Strawberry Chilli Relish

This fruity, sweet Strawberry Chilli Relish with a spicy, tangy kick is amazing as a thick relish or spread or smooth sauce to be used as a delicious glaze on grilled meat or BBQ sauce!

Servings: 3 /4
Course: Side Dish , Condiments , Others
Cuisine: gluten-free

Ingredients

  • 1 lb / 450 g ripe strawberries hulled and sliced (see notes)
  • 1 1/2 tbsp Chilli flakes/crushed red pepper only add 1 tbsp if you have a relatively low tolerance to heat - this is a spicy relish with chilli flakes as the co-star, I used 1 tbsp crushed chilli flakes and 1/2 tbsp Aleppo chilli
  • 5 oz / 145 g sugar
  • 1/4 cup red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • Extra water to thin out the sauce if needed

Instructions

    Cup of Yum
  1. Slice the strawberries (or chop if you like a smoother, sauce-like relish).
  2. Add the strawberries and all the ingredients (except water) into a saucepan and mix well.
  3. Bring to a boil and then simmer on low-medium heat for about 40 minutes, until the relish thickens.
  4. Stir the relish from time to time to prevent it from sticking to the bottom of the pan.
  5. If you like a thick relish, keep it as is. If you prefer a pourable sauce-like consistency, add a few tablespoons of water to thin out the relish.
  6. Store in an airtight jar, or a sterilized glass jar. It should stay fresh for about a week in a normal jar, but longer in a sterilized jar.

Notes

  • NOTE - chop the strawberries instead for a smoother, sauce-like spicy strawberry chilli relish.